Melanzana Linguine

Ingredients

• Whole wheat pasta

  Dry

  3 oz or 85g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Eggplant

  Raw

  ½ eggplant, unpeeled (approx 1-1/4 lb) or 274g

• Onions

  Raw

  ¼ medium or 28g

• Garlic

  Raw

  1 clove or 3g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Olives

  Pickled, canned or bottled, green

  ⅓ cup or 45g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. Chop eggplant and dice the tomatoes and onion.
2. Bring a large pot of water to the boil and cook the linguine for 8-10 minutes or until al dente. Drain and rinse to stop it from sticking together.
3. Heat half of the oil in a large saucepan over a medium heat. Cook the eggplant for 8 minutes or until slightly soft. Remove from the pan.
4. Heat the remaining oil in the same pan. Cook the onion and garlic for 5 minutes until the onion is soft and translucent. Return the eggplant to the pan and add the diced tomatoes. Cover and simmer for 5 minutes.
5. Toss the linguine, olives, and basil through the pasta sauce. Stir for a minute to allow the flavors to meld, then remove from the heat.
6. Divide the pasta between bowls and serve with fresh basil as a garnish.